French Vinaigrette Dressing

This salad dressing just can't be beat.  It keeps for weeks in the fridge and not only goes well over a simple green salad, but also on fish or vegetables.  The creamy coating of this dressing gives it a decadent look and makes any salad a few notches above the rest.  I also call it Easter Vinaigrette since it makes an annual appearance every year!

A properly dressed holiday table should always be complete with a fresh green salad, and on special occasions, store-bought dressings should go out the window.  This dressing is so good I could eat is as soup, and when it comes out for the holidays, I'm always caught sneaking into the dining room to sample a few nibbles before everyone sits down.

I'm not sure where this comes from, however it has been a staple at every Thanksgiving, Easter and Christmas dinner.  I hope you enjoy this as much as we do!

French Vinaigrette Dressing
  • •2 tsp salt
  • •1 tsp cracked white pepper
  • •1/2 tsp cracked black pepper
  • •1/4 tsp sugar
  • •1/2 tsp dry mustard
  • •juice of ½ lemon
  • •1 clove garlic, pressed
  • •5 TBS tarragon or white balsamic vinegar
  • •1/2 C vegetable oil
  • •2 TBS olive oil
  • •1 egg, lightly beaten
  • •1/2 C light cream
  1. Combine all ingredients in the order given in a jar with a tightly fitting lid.
  2. Shake vigorously to blend, and store in the fridge - it will keep for several weeks
  3. Makes approximately 2 cups


Click Here to Leave a Comment Below

French Vinaigrette Dressing - March 26, 2013

[…] To view the recipe, click the photo or here […]

Leave a Reply:

Rate this recipe: